Salsa isn’t only made up of tomatoes and onions. Hearty roasted beets paired with lacey frisèe and a squeeze of lime make a worthy addition to your fish tacos.
1½ pounds golden beets
2 pounds cod or some other delicate, white fish
½ teaspoon chili powder
½ teaspoon ground cumin
1 teaspoon salt
1 teaspoon ground pepper
2 cups frisèe leaves, rinsed and patted dry
½ jalapeno pepper, seeded and minced
1 tart apple, such as Pink Lady, cored
2 cloves garlic, minced
1 teaspoon fresh ginger, minced
Juice from 1 lime
8-12 corn tortillas
- Preheat the oven to 400 degrees Fahrenheit. Scrub the beets and wrap them, whole, in aluminum foil. Let them roast in the oven for 50 minutes to an hour. Note: This is a good time to do any prep work—chopping, mincing, etc.
- Chop the apple into small pieces (about an eighth of an inch across).
- About 35 minutes into the cook time, rub the cod with the chili powder, cumin, salt, and pepper. In a large, oven-proof skillet heat the oil over medium heat. Sear the fish for about thirty seconds per side, then place the skillet into the oven next to the beets. Let the fish cook for about five minutes, then flip it over. Let bake for another five minutes or until the fish is tender and cooked through, then remove the skillet from the oven.
- Combine the frisèe, jalapeno, apple, ginger, and lime juice in a bowl. Mix well.
- When the beets are tender, carefully cut off the skin. Chop the beet into small pieces, similar to the apple in size. Then add the beet to the salsa mixture. Season with salt and pepper to taste.
- Warm the tortillas and fill them with the fish and salsa. Serve hot.